For a special fundraiser for the Seattle Art Museum on Friday, November 4, Bon Appétit’s TASTE Restaurant team worked with internationally renowned chef Mario Batali. Projected to raise $300,000 for the Seattle Art Museum, this extraordinary epicurean event featured a family-style dinner with Batali as well as a panel discussion among Batali; Thierry Rautureau, The Chef in the Hat™; and Steve Pool of KOMO News. Guests enjoyed signature Batali dinner platters, hors d’oeuvres, and desserts. TASTE’s menu was designed to bring Batali back to the Northwest, where he grew up, drawing ingredients from farms close by.
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Lucy’s Rhubarb-Cream-Filled Brioche Doughnuts
TASTE Restaurant Pasty Chef Lucy Damkoehler speaks with the Chef’s Collaborative about her doughnuts Lucy Damkoehler began baking way back in fifth grade, when she would help her father knead and shape dough for bread as a hobby. She’s now a distinguished pastry chef for Bon Appétit Management Company’s TASTE Restaurant in Seattle, where her desserts have captured the hearts and bellies of restaurant diners far and wide, including my own. A few weeks ago, Lucy presented her latest doughnuts to a room full of chefs, farmers, and good food lovers at the Seattle Chef’s Collaborative Bakers’ Meet and Greet. Doughnuts cannot feign being a health food, but making them can be healthy for the community if the ingredients come from local, sustainable producers. Like the rest of the TASTE team (and Bon Appétit companywide), Lucy goes all-out to celebrate […]